Linguini with White Clam Sauce
(Sauce serves 3-4 people)
Author: Abel Fitness
Recipe type: Entrees
Serves: 3
Ingredients
- 3 – 8 ounce cans of chopped clams (you can buy fresh clams in natural juice at some markets, but it can be very expensive)
- ¼ cup of olive oil
- 1 clove of fresh garlic, not jarred (I use 3-4, but that’s me)
- ½ cup fresh parsley, chopped or about 3 tablespoons of dried parsley
- 1 tablespoon dried basil (I use way more than this…season to your taste)
- Whole wheat pasta (whatever you like, linguini, spaghetti, etc.)
Instructions
- Prepare pasta per instructions on the box. Once pasta is cooked, rinse in warm water, drain it and let it set in a big bowl.
- Drain clam juice from canned clams and place juice in a bowl. Put clams in separate bowl or just leave them in the can while you prepare this to save on clean up.
- In a 2 quart sauce pan over medium heat, cook the garlic in hot oil until tender. Watch this closely so the garlic doesn’t burn or get brown.
- Stir in the clam juice and all ingredients other than the clams. Cook about 10 minutes. Stir in the clams and cook until they are heated through.
- Pour sauce over pasta.
- This sauce can be kept in the refrigerator for several days and gets better as it sits.